Roasted Pumpkin and Chicken with Sage Brown Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Pumpkin and Chicken with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin and Chicken with Sage Brown Butter

Oven-roasted chicken and caramelized pumpkin wedges are finished with a nutty sage brown butter sauce for a savory and aromatic autumn-inspired dish.

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NUTRITION

528kcal
Protein
57.2g
Fat
24.8g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz boneless skinless chicken breast

1.5 cup peeled and cubed pumpkin

1 tbsp ghee

1 tsp olive oil

10 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup nonfat greek yogurt

1 tsp lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Arrange the cubed pumpkin and chicken breast strips on the baking sheet in a single layer, ensuring they are not overcrowded.

  • 3

    Drizzle the olive oil over the chicken and pumpkin, then sprinkle with sea salt and black pepper, tossing with your hands to coat every piece.

  • 4

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken is opaque throughout and the pumpkin is tender with golden, caramelized edges.

  • 5

    While the tray roasts, place the ghee in a small light-colored skillet over medium heat, whisking frequently as it melts and begins to foam.

  • 6

    Continue cooking the ghee until it turns a toasted amber color and develops a nutty aroma, then immediately stir in the fresh sage leaves.

  • 7

    Fry the sage for about 30 seconds until crisp, then remove the pan from the heat and stir in the lemon juice to brighten the flavors.

  • 8

    Spread the Greek yogurt onto the base of a plate, pile the roasted chicken and pumpkin on top, and finish by drizzling the warm sage brown butter over everything.

Roasted Pumpkin and Chicken with Sage Brown Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Pumpkin and Chicken with Sage Brown Butter

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin and Chicken with Sage Brown Butter

Oven-roasted chicken and caramelized pumpkin wedges are finished with a nutty sage brown butter sauce for a savory and aromatic autumn-inspired dish.

NUTRITION

528kcal
Protein
57.2g
Fat
24.8g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz boneless skinless chicken breast

1.5 cup peeled and cubed pumpkin

1 tbsp ghee

1 tsp olive oil

10 whole fresh sage leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup nonfat greek yogurt

1 tsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Arrange the cubed pumpkin and chicken breast strips on the baking sheet in a single layer, ensuring they are not overcrowded.

  • 3

    Drizzle the olive oil over the chicken and pumpkin, then sprinkle with sea salt and black pepper, tossing with your hands to coat every piece.

  • 4

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken is opaque throughout and the pumpkin is tender with golden, caramelized edges.

  • 5

    While the tray roasts, place the ghee in a small light-colored skillet over medium heat, whisking frequently as it melts and begins to foam.

  • 6

    Continue cooking the ghee until it turns a toasted amber color and develops a nutty aroma, then immediately stir in the fresh sage leaves.

  • 7

    Fry the sage for about 30 seconds until crisp, then remove the pan from the heat and stir in the lemon juice to brighten the flavors.

  • 8

    Spread the Greek yogurt onto the base of a plate, pile the roasted chicken and pumpkin on top, and finish by drizzling the warm sage brown butter over everything.